Mexican Corn Bread Casserole - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1 (6 oz.) can tomato paste
1/4 c. water
1 1/2 tsp. chili powder, divided
2 Tbsp. melted margarine
1 (3 oz.) pkg. cream cheese (soft)
2 eggs
1 (8 oz.) can cream-style corn
1/2 c. shredded Cheddar cheese
1/2 c. yellow cornmeal
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk

Preparation

Preheat oven to 400\u00b0.
In a skillet, brown ground beef with onion, green pepper and garlic; drain off fat.
Stir in tomato paste, water and 1 teaspoon chili powder.
Spread into a 2-quart oblong baking dish or 9-inch square pan.
In a small bowl, blend cream cheese with 1 egg until smooth; stir in corn.
Spoon corn mixture over beef; sprinkle with cheese.
In a medium bowl, combine cornmeal, flour, baking powder, salt and remaining 1/2 teaspoon chili powder.
Stir in milk blended with egg and margarine just until dry ingredients are moistened.
Spoon onto cheese; gently spread to cover corn and cheese layer.
Bake 30 minutes or until top is golden.
Makes 6 servings; 450 calories per serving.